Breakfast Salad

Serve this salad with a piece of toasted sourdough bread and it's like eating a deconstructed breakfast sandwich. I made sure the eggs weren't overcooked so I could enjoy the rich jaminess of the yolk. I served with a French style vinaigrette. This made enough for two people.

Salad

In a large tray or bowl layer:

2 big handfuls arugula

6 strips cooked bacon

6 sliced baby potatoes

half an avocado sliced or cubed

handful baby tomatoes

3 soft boiled eggs, halved

shaved parmesan, to your liking

Vinaigrette:

1 small shallot

1 tablespoon Dijon mustard

1 tablespoon honey

2 tablespoons red wine vinegar

5-6 tablespoons good olive oil

salt

pepper

In a small bowl, whisk together all vinaigrette ingredients except for the oil. Once everything is incorporated well, drizzle the oil in slowly. continue to whisk until the oil emulsifies.

Pour vinaigrette over salad, sprinkle salt and fresh pepper, and enjoy!